Cashew and Black Bean Chili Recipe
Ingredients
| Dried black beans - 1 pound, picked over, rinsed, and soaked for 8 hours, or | ||
| Black beans | 4 Cup (16 tbs), canned | |
| Water - 8 cups plus 1 cup | ||
| Olive oil | 1 Tablespoon | |
| Onion | 1 Large, peeled | |
| Garlic | 4 Clove (5gm) | |
| Red bell peppers - 2 medium, cored, seeded, and diced | ||
| Jalapenos | 2 | |
| Carrots | 2 Medium, scrubbed | |
| Chili powder | 1 Tablespoon | |
| Cumin | 2 Teaspoon | |
| Coriander | 2 Teaspoon | |
| Cayenne | 1 Teaspoon | |
| Salt | To Taste | |
| Whole tomatoes - 1 28-ounce can, coarsely chopped | ||
| Raw cashew pieces - 1 cup | ||
| Bean cooking water - 1 1/2 cups | ||
| Com kernels - 1 cup fresh or frozen | ||
| Parsley - 1/2 cup flat-leaf (italian), chopped | ||
| Juice 1 lemon | ||
| Pepper | 1 | |
Directions
MAKING
1. In a large pot bring the dried beans to a boil in 8 cups of water, then reduce the heat and simmer until the beans are tender, approximately for 1 hour.
2. Drain the beans, reserving 1 1/2 cups of their cooking water.
3. In a dutch oven heat the olive oil over low heat and sauté the onion, until it is soft.
4. Then add the garlic and saute it until it is fragrant.
5. To the pot add the red bell peppers, jalapenos, carrots, chili powder, cumin, coriander, cayenne, and a pinch of salt, cover and steam-saute the ingredients, stirring them often, for 6 minutes.
6. Add in the remaining 1 cup of water, tomatoes and cashews and simmer the ingredients until the carrots are tender, approximately for 15 minutes.
7. In a blender or food processor pureee half of the cooked black beans along with the reserved cooking water, until the beans are smooth.
8. Combine and stir the bean puree with the whole beans, to mix well.
9. Into the vegetable-nut-spice mixture stir the beans, then add the corn parsley and lemon juice.
SERVING
10. Season the chili with salt and pepper and serve.
1. In a large pot bring the dried beans to a boil in 8 cups of water, then reduce the heat and simmer until the beans are tender, approximately for 1 hour.
2. Drain the beans, reserving 1 1/2 cups of their cooking water.
3. In a dutch oven heat the olive oil over low heat and sauté the onion, until it is soft.
4. Then add the garlic and saute it until it is fragrant.
5. To the pot add the red bell peppers, jalapenos, carrots, chili powder, cumin, coriander, cayenne, and a pinch of salt, cover and steam-saute the ingredients, stirring them often, for 6 minutes.
6. Add in the remaining 1 cup of water, tomatoes and cashews and simmer the ingredients until the carrots are tender, approximately for 15 minutes.
7. In a blender or food processor pureee half of the cooked black beans along with the reserved cooking water, until the beans are smooth.
8. Combine and stir the bean puree with the whole beans, to mix well.
9. Into the vegetable-nut-spice mixture stir the beans, then add the corn parsley and lemon juice.
SERVING
10. Season the chili with salt and pepper and serve.
Chef
